Layered Cream Cake with Prunes
A make-ahead layered cake filled with a silky custard cream, soaked in currant syrup and topped with prunes. Perfectly chilled overnight, it unmolds beautifully and tastes even better the next day.
🛒 Ingredients
4 servings
- 1 sponge cake of your choice
- 1 can sweetened condensed milk (14 oz)
- 1 cup whole milk
- 2/3 cup heavy cream
- 2 egg yolks
- 2 tablespoons cornstarch
- Currant syrup for soaking
- Pitted prunes for decoration
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Directions
- 1
Bake or purchase your sponge cake and let it cool completely before slicing.
- 2
In a saucepan, dissolve the cornstarch in cold milk, then stir in the condensed milk and lightly beaten egg yolks.
- 3
Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
- 4
Remove from heat and fold in the heavy cream until smooth and glossy.
- 5
In a deep dish or mold, layer pieces of sponge cake alternating with generous spoonfuls of custard cream.
- 6
Drizzle each cake layer with currant syrup to add moisture and a fruity tang.
- 7
Finish with a layer of sponge cake, seal the mold tightly, and refrigerate overnight.
- 8
Unmold carefully and garnish with prunes just before serving cold.
💡 Chef's Tip
Swap prunes and currant syrup for fresh strawberries and raspberry coulis, or canned peaches for a lighter, summery version.
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